Thai fish curry



Average: 3.1 (10 votes)


270ml can light coconut cream
1 tablespoon Thai red curry paste
1 yellow capsicum, cut into strips
1 bunch broccolini, cut into 3cm lengths
600g white fish fillets, cut into 3cm cubes
1 teaspoon fish sauce
steamed rice, lemon or lime wedges, to serve

kJ 1210, fat 14g, sat fat 8g.

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Combine coconut cream, curry paste and ½ cup water in a saucepan on high heat. Bring to boil. Add capsicum and cook for 2 minutes. Add broccolini stems with fish and simmer, covered, on low heat, for 4 minutes. Add broccolini tops and cook, covered, for another 2 minutes, until vegetables are tender and fish is cooked.

2. Stir in fish sauce and season to taste. Serve with steamed rice and lemon or lime wedges.